Cornbread Panzanella Salad with Avocado Dressing
Instead of the usual Tuscan panzanella salad with tomatoes, onion and garlic rubbed bread, this panzanella uses croutons made from cheddar jalapeño cornbread and a whole lot of diced veggies, grilled corn and a creamy avocado dressing!  It’s delicious – we had it Thursday night with a grilled flank steak! You can add really whatever veggies you have on hand.  Beans would be great in this too!  We loved this salad topped with crumbled cotija cheese and toasted pepita seeds.  It makes a good amount – at least enough for 6 – will be a perfect summertime party salad!

Recipe by: Tina Verrelli – epicuricloud.com

04/02/2020
Cornbread Panzanella Salad with Avocado Dressing
Instead of the usual Tuscan panzanella salad with tomatoes, onion and garlic rubbed bread, this panzanella uses croutons made from cheddar jalapeño cornbread and a whole lot of diced veggies, grilled corn and a creamy avocado dressing!  It’s delicious – we had it Thursday night with a grilled flank steak! You can add really whatever veggies you have on hand.  Beans would be great in this too!  We loved this salad topped with crumbled cotija cheese and toasted pepita seeds.  It makes a good amount – at least enough for 6 – will be a perfect summertime party salad!

Recipe by: Tina Verrelli – epicuricloud.com

04/02/2020
Servings
6-8
Servings
6-8
Ingredients
Cornbread
  • 1cup yellow corn meal
  • 1cup flour
  • 1/4cup sugar
  • 3teaspoons baking powder
  • 1teaspoon salt
  • 1/4cup oil
  • 1cup milk
  • 1large egglightly beaten
  • 1 jalapenoseeded and minced (2 1/2 tablespoons)
  • 1cup shredded sharp cheddar cheese
  • 2tablespoons oilfor drizzling on croutons
Dressing
  • 1/2cup loosely packed cilantrostem removed (or parsley)
  • 1/2 avocado
  • 1teaspoon lime zest
  • 2tablespoons lime juice
  • 1/2teaspoon minced garlic
  • 2teaspoons honey
  • 1/2teaspoon cumin
  • 1/2teaspoon salt
  • 1/4teaspoon pepper
  • 1/4cup water
  • 1/4cup olive oil
Salad
  • 3/4cup corn cut from 1-2 grilled ears(or thawed frozen)
  • 1 red pepper, dicedseeds removed
  • 1 yellow or orange pepper, dicedseeds removed
  • 3medium Roma tomatoes, diced
  • 1 English cucumber, diced
  • 1/4cup diced red onion
  • 1/4cup cotija cheese(could substitute with feta)
  • 2tablespoons roasted pepitas(hulled pumpkin seeds)
Instructions
Make Cornbread Croutons
  1. Preheat oven to 425 degrees F.
  2. Grease a 9-inch square baking pan.
  3. Combine cornmeal, flour, sugar, baking powder and salt together in a medium bowl and whisk together.
  4. In small bowl mix oil, milk and egg together.
  5. Add wet ingredients to dry and begin to fold together.
  6. Add cheese and jalapenos and mix until just combined.
  7. Pour into prepared pan and bake for 20-25 Minutes or until golden brown and pulling from the sides of the pan.
  8. Allow to cool 5 minutes then remove to cooling rack to cool fully.
  9. Reduce oven temperature to 375 degrees F.
  10. Line a baking sheet with parchment.
  11. Cut cooled cornbread into 1-inch cubes and spread on baking sheet.
  12. Drizzle with 1 tablespoon oil, turn and drizzle with other tablespoon oil.
  13. Bake for 25 minutes, flipping croutons halfway through.  
Make Dressing
  1. Pulse all ingredients in food processor except for oil.  Turn food processor on high and drizzle in oil.
Assemble Salad
  1. (Best to toss when you’re ready to serve.)
  2. In large bowl toss together all salad vegetables gently with croutons and dressing.
  3. Top with cotija cheese and pepita seeds.